Sausage and Vegetable Quiche

Quiche is not just for breakfast or brunch—this hearty sausage-vegetable pie is a great choice for a weeknight dinner. We've lightened the quiche by using turkey sausage, part-skim mozzarella cheese, and 2% reduced-fat milk instead of cream. We also replaced a whole egg with egg whites.

Ingredients

1/2 (15-ounce) package refrigerated pie dough

1/2 pound turkey breakfast sausage

1/2 cup (1-inch) cut asparagus (5 small spears)

1/2 cup chopped onion

1/2 cup diced red bell pepper

1/2 cup frozen whole-kernel corn

1 garlic clove, minced

3/4 cup shredded part-skim mozzarella cheese

1 cup 2% reduced-fat milk

1 large egg

2 large egg whites

1/8 teaspoon salt

1/8 teaspoon black pepper

Nutritional Information

Calories 324

Fat 17g

Satfat 7.9g

Protein 16.1g

Carbohydrate 26.4g

Cholesterol 82mg

Iron 1.1mg

Sodium 539mg

Caloriesfromfat 47%

Fiber 1.2g

Calcium 177mg

Calories 324

Fat 17g

Satfat 7.9g

Protein 16.1g

Carbohydrate 26.4g

Cholesterol 82mg

Iron 1.1mg

Sodium 539mg

Caloriesfromfat 47%

Fiber 1.2g

Calcium 177mg

How to Make It

Step 1

Preheat oven to 400°.

Step 2

. Fit dough into a 9-inch pie plate; flute edges. Set aside.

Step 3

. Cook sausage in a small skillet over medium heat 6 minutes or until browned, stirring to crumble. Remove sausage from pan; keep warm. Add asparagus and next 4 ingredients to pan, and sauté over medium-high heat 6 to 7 minutes or until vegetables are tender. Spoon vegetable mixture into crust. Sprinkle with sausage and cheese.

Step 4

. Combine milk and next 4 ingredients, stirring well with a whisk. Pour egg mixture over sausage and cheese. Place on bottom rack in oven; bake at 400° for 35 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting into wedges.